cat lover
09-12-2006, 07:15 PM
Recipe is from The Artful Vegan Cookbook
Chocolate Cake
1/4 cup unsweetened cocoa powder
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp egg replacer
1 1/2 tsp ground espresso beans
1/2 cup plus 2 tbsp brewed coffee
4 oz silken tofu
1 cup plus 2 tbsp pure maple syrup
1/2 cup canola oil
1 1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
1 1/2 tsp coffee liqueur
Caramel Nut Filling
3/4 cup macadamia nuts, plus more for garnish
3/4 cup blanched hazelnuts
1 cup soy milk
1/2 cup rice milk
3/4 cup shredded unsweetened coconut, plus more for garnish
3/4 Sucanat (unrefined, granulated cane sugar made from evaporated sugarcane juice), found in most natural food stores
pinch of agar powder
1 tbsp arrowroot
1/2 tsp pure vanilla extract
Date Caramel
4 Deglet Noor dates, or 2 Medjool dates, pitted
1 cup Florida Crystals(less-refined granulated cane sugar), available in most natural food store.
1 cup water
1/4 cup agave nectar
2 kumquats, thinly sliced for garnish
8 chocolate cigars for garnish (available in chocolate specialty shops)
To make the Chocolate Cake:
Preheat oven to 350. Oil a 9 x 13" pan, and line it with parchment paper.Sift the cocoa powder, flour, baking powder, baking soda, salt, egg replacer, and espresso in a bowl. In a blender, combine coffee, tofu, maple syrup, canola oil, vanilla, vinegar and coffee extract. Blend until smooth. Pour the wet ingredients into the cocoa mixture and whisk until smooth (some small lumps are okay). Pour the batter into the prepared pan and spread evenly. Bake for 10 minutes, or till the cake pulls away from the sides of the pan and a small knife inserted in the center of the cake comes out clean. Let cool in the pan.
To make the Filling:
Decrease the oven temperature to 325. Spread the macadamia nuts and hazelnuts on a baking sheet, and toast in the oven for 8 to 10 minutes till librown. Remove from oven and let cool. Pulse the nuts in a food processor fitted with the metal blade 4 or 5 times, until coarsely ground. Place the nuts, soy milk, rice milk, coconut, Sucanat, agar, arrowroot and vanilla in a saucepan, and whisk until smooth. Heat the mixture over medium heat, whisking continuously, for 7 to 10 minutes,till l very hot but not boiling. Pour into a shallow pan to cool.
To Make the Caramel:
Soak the dates in hot tap water for 10 minutes. Meanwhile, place the Florida Crystals and water in a small saucepan over medium high heat and bring to a boil. Decrease heat to low and simmer for 12-15 minutes, until the bubbles in the syrup are thick. Remove the dates from the water and transfer to a blender. Add the agave and Florida Crystal syrup. Transfer the mixture to a blender and blend for 1 minute, or until smooth. Let cool to room temperature. (Store at room temperature for up to 1 month. If the caramel crystallizes, cook over low heat until the crystals dissolve.
To Assemble and Serve:
Using a 2 1/2 inch round biscuit cutter or glass tumbler, cut 12 rounds out of the chocolate cake. Place 1 round on a dessert plate. Using a small ice cream scoop, top with 2 tablespoons of the filling. Repeat, creating 2 more layers of cake and filling. Set a few whole macadamia nuts on top and sprinkle with shredded coconut. Dot the plate with caramel sauce, and garnish with kumquat slices and chocolate cigars.
Per Serving Cake: 581 calories (49% from fat); 6.7 g protein; 64 g carbohydrate; 34 g fat; 0 mg cholesterol; 226 mg sodium; 4.5 g fiber.
Per 2 Tablespoons Date Caramel: 65 calories (1% from fat); 0 g protein; 17 g carbohydrate; 0.2 g fat; 0 mg cholesterol; 1 mg sodium; 0.2 g fiber.
Chocolate Cake
1/4 cup unsweetened cocoa powder
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp egg replacer
1 1/2 tsp ground espresso beans
1/2 cup plus 2 tbsp brewed coffee
4 oz silken tofu
1 cup plus 2 tbsp pure maple syrup
1/2 cup canola oil
1 1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
1 1/2 tsp coffee liqueur
Caramel Nut Filling
3/4 cup macadamia nuts, plus more for garnish
3/4 cup blanched hazelnuts
1 cup soy milk
1/2 cup rice milk
3/4 cup shredded unsweetened coconut, plus more for garnish
3/4 Sucanat (unrefined, granulated cane sugar made from evaporated sugarcane juice), found in most natural food stores
pinch of agar powder
1 tbsp arrowroot
1/2 tsp pure vanilla extract
Date Caramel
4 Deglet Noor dates, or 2 Medjool dates, pitted
1 cup Florida Crystals(less-refined granulated cane sugar), available in most natural food store.
1 cup water
1/4 cup agave nectar
2 kumquats, thinly sliced for garnish
8 chocolate cigars for garnish (available in chocolate specialty shops)
To make the Chocolate Cake:
Preheat oven to 350. Oil a 9 x 13" pan, and line it with parchment paper.Sift the cocoa powder, flour, baking powder, baking soda, salt, egg replacer, and espresso in a bowl. In a blender, combine coffee, tofu, maple syrup, canola oil, vanilla, vinegar and coffee extract. Blend until smooth. Pour the wet ingredients into the cocoa mixture and whisk until smooth (some small lumps are okay). Pour the batter into the prepared pan and spread evenly. Bake for 10 minutes, or till the cake pulls away from the sides of the pan and a small knife inserted in the center of the cake comes out clean. Let cool in the pan.
To make the Filling:
Decrease the oven temperature to 325. Spread the macadamia nuts and hazelnuts on a baking sheet, and toast in the oven for 8 to 10 minutes till librown. Remove from oven and let cool. Pulse the nuts in a food processor fitted with the metal blade 4 or 5 times, until coarsely ground. Place the nuts, soy milk, rice milk, coconut, Sucanat, agar, arrowroot and vanilla in a saucepan, and whisk until smooth. Heat the mixture over medium heat, whisking continuously, for 7 to 10 minutes,till l very hot but not boiling. Pour into a shallow pan to cool.
To Make the Caramel:
Soak the dates in hot tap water for 10 minutes. Meanwhile, place the Florida Crystals and water in a small saucepan over medium high heat and bring to a boil. Decrease heat to low and simmer for 12-15 minutes, until the bubbles in the syrup are thick. Remove the dates from the water and transfer to a blender. Add the agave and Florida Crystal syrup. Transfer the mixture to a blender and blend for 1 minute, or until smooth. Let cool to room temperature. (Store at room temperature for up to 1 month. If the caramel crystallizes, cook over low heat until the crystals dissolve.
To Assemble and Serve:
Using a 2 1/2 inch round biscuit cutter or glass tumbler, cut 12 rounds out of the chocolate cake. Place 1 round on a dessert plate. Using a small ice cream scoop, top with 2 tablespoons of the filling. Repeat, creating 2 more layers of cake and filling. Set a few whole macadamia nuts on top and sprinkle with shredded coconut. Dot the plate with caramel sauce, and garnish with kumquat slices and chocolate cigars.
Per Serving Cake: 581 calories (49% from fat); 6.7 g protein; 64 g carbohydrate; 34 g fat; 0 mg cholesterol; 226 mg sodium; 4.5 g fiber.
Per 2 Tablespoons Date Caramel: 65 calories (1% from fat); 0 g protein; 17 g carbohydrate; 0.2 g fat; 0 mg cholesterol; 1 mg sodium; 0.2 g fiber.